Lemon Kefir Ice Cream

The inspiration for this Ice Cream came from the Blog Chocolate and Zucchini.  I gave myself a Kefir kit for Xmas, and as cooking kills the good bugs,  I was using Eat you Books to search for uncooked recipes.  This is one that I found.  I used Meyer lemon which has a mild taste.  It took 50 minutes to churn and I used the sorbet paddle.  The basic mix was made in the TMX.

Into TMX bowl measure
400 mils Kefir. ( or plain yoghurt)
Zest,  (remove with vegetable pealed) and 60 mils.  of lemon juice.
130 mils of Agave syrup.  ( or sweetener of choice).
Optional, good splash of Lemoncello.

Mix at speed 10 for 20 seconds.
Churn in Ice Cream machine for 50 mins approx.

Chestnut Flour Bread

The inspiration for this bread came from the November , English Country Living.  If you are looking for a classy bread to impress visitors,  this is the one.  Not only is delicious but also easy and relative quick.  Chestnut flour can be bought from a health food store and keeps well.  It also contains very little fat.

---

200 g Chestnut flour
300 g White bread flour or Wholemeal bread flour. ( I used Laucke Crusty white Mix )  If using plain bread flour , add an extra 1/2 teaspoon of salt and 1 teaspoon of sugar.
3 teaspoons of dry yeast.
400 g of warm water
1/2 teaspoon of salt.

Set oven at 200 o C

Place all ingredients in TMX and knead for 4 minutes.  While kneading,  look in hole in lid and if mix is very soft and not kneading but just going around,  add another 1/2 cup of flour.
Leave in TMX bowl or tip into another bowl., cover and allow to double.  It was 25 o and doubled in 30 minutes.
Tip on to well floured silmat and knead a few turns with hands.
Form into a shape that will fit into the lined baking tin. ( I used a cast iron pot with lid )
Cut 4  slashes across dough.
Spray with water and sprinkle with seeds of choice.
Place in warm place to double.
Place in oven and bake with lid on for 30 mins turning 1/2 way through
Remove lid and bake for20 mins.
Test to see that it is baked through by inserting a thermometer, it should reach 200 o F very quickly.  If not cooked , remove from tin and place on rungs in oven for 10 mins.

This was very nice served with Creamed Cheese

Quinoa and Rice Cakes

I was looking for some interesting Canapes for Xmas day.  Something I could prepare beforehand .  I had made some ,High Energy Rice and Quinoa, (posted here.),  for another dish so used this as the base. the resulting Cakes, patties or whatever you want to call them are fairly bland and will support any tasty topping.  They are very easy to make and can be frozen and reheated on day.  they are crisp on the outside and soft in the middle.

1  1/2 cups of cooked , mixed Rice and Quinoa
1/2 a large onion
2 large cloves of garlic
2 large eggs
1/4 cup of flour
1/4 cup of grated parmesan cheese
salt and pepper to taste
oil for frying

Zap onion and garlic in TMX and add 1 dessertspoon of oil and cook, 5 mins/100/ speed 1
Let Cool in TMX bowl.
When cool add all ingredients except Rice and Quinoa mix. Turbo twice or until mixed.  Scrape down and turbo once.
Add rice to bowl and mix in with spatula.
Tip into a bowl so you can easily scoop small amounts out with a small icecream scoop.
Heat a small amount of oil,(I used Rice Bran oil) in flat based pan and add small scoops of mix,  flatten with spatula and fry until golden.
Cook other side.
Drain on hand towel.
Top with a tasty mix of flavors.

Note
Can freeze
Can use all rice or all Quinoa.
Makes 14 X 6 cm. cakes

Spicy Barley Salad

This recipe is from"Istanbul", by

Rebecca Seal.  I have adapted the cooking of the Barley to TMX .

100gs Pearl Barley
1 large bunch of parsley
1 small red chilli, ( I added a few drops of Tabasco sauce )
Seeds of 1/2 a pomegranate,  ( unable to purchase, so segmented an orange)
30 gs. Walnut pieces chopped into the size of pomegranate seeds.

Dressing
2 tablespoons of EVOO
1 tablespoon of pomegranate molasses.
Freshly ground black pepper and flake salt. 

Please 1 liter of water into TMX bowl and place basket into bowl. Weigh in 100g barley, steam Varoma, 35 mins, speed 2.
Wash barley in cold water when cooked and drain.  Allow to cool,  this can be done previous day.
Place barley into serving dish and add rest of ingredients. Add dressing just prior to serving. 

I added the Tabasco to the dressing. 

Greens with peanut sauce, Japanese style

Many green veggies are suitable for this dish.  The original recipe uses Watercress, but I used Broccolini.  Green French beans, Asparagus or even Spinach would work well.  Again it can be served as part of a Japanese meal or as a side to any dish.

2 small bunches of Broccolini,  or about 500 g of preferred green vegetable.
Steam in Varoma until tender.  With the Broccolini,  I first started with the stalks and added the green tips for the last 10 minutes.
While greens are steaming,  mix in a large bowl,
4 tablespoons of Crunchy Peanut Butter
2 tablespoons of soy sauce
2 tablespoons Mirin

Tip hot veggies over the sauce and fold in with spoon until well coated.

Notes
This reheats well in the Microwave
Makes a nice meal with sushi  rice.

Pumpkin, Japanese style

Japanese vegetarian recipes, pumpkin with sweet glaze and sesame seeds

---

Over the next few days I will post several Japanese inspired recipes,  that I served as part of a Bento Box lunch
The first is very simple and can be part of a Bento Box lunch or served as an interesting side with any meal. It is cooked in the Varoma and can be finished off in a frying pan. 

300 to 500g of peeled , deseeded butternut pumpkin. Cut into 2 cm cubes.
60 g of any sugar, ( white, brown , raw)
1 tablespoon of light soy sauce, ( if not available use 1/2 dark or mushroom soy and thin with white wine or rice vinegar )
1/2 cup of water

Place all , except sesames ,in heat proof dish that will fit into Varoma. 
Place 2 bamboo skewers under dish in Varoma to allow steam to circulate.
Pour 1 1/2 liters of boiling water into bowl and steam for 20/30 minutes. Stir 1/2 way through.
Test pumpkin with skewer to see that it is just cooked.

At this point,  tip into frying pan and boil rapidly to evaporate most of the liquid.  Serve
OR
Store and reheat by evaporating liquid as above.

Sprinkle with roasted sesame seeds. 

Turkey, some foodie ideas. Non TMX

 Carrot and Zucchini with Yoghurt, well sampled.!!!


Baked mushrooms.
Cut stems of flush with caps.
Coat with olive oil and a little fresh thyme.
Pack tightly into a baking dish.
Roast in hot oven for 20 minutes.
The mushrooms will shrink and intensify the flavor.
Can be served as part of a meal or as a canape.

At a service station we were served Goat  Yoghurt drizzled with local honey and sprinkled with poppy seeds.

At the Raikia  Resturant on top of the Marmara Hotel
Ribbons of Zucchini and carrot,  salted.  Drained.  Served with thick yoghurt with dill added. A slick of chilli infused olive oil was added around the dish.
One medium carrot and one medium Zucchini is enough for 2 serves.